>>113384428Why are you so wrong? Japanese food, in general, tastes great. You can always fine examples of food that tastes bland, or shit, but the same is true with any cultures cuisine.Saying Japanese food all tastes like shit is patently wrong though and probably comes from someone who only tries sushi.

Funny thing is that sushi isn't even as common in Japan as kareage, donburi, udon, katsu, ramen which you find fucking everywhere.

And okonomiyaki is fucking great and anyone who hasn't tried it is missing out on one of the most delicious things known to man.

>>113385071First part isn't true, second part definitely is. >want to make some japanese recipe>have to buy some expensive-ass bullshit i use one time>can't even buy it because there's no specialty asian markets in my townFuck it.

>>113385703Is it? I'm thinking of going hiking up around Austin tomorrow morning, and since I've not had decent ramen in about 6 years, I'm dying for places to try. (implying Japanese food in San Antonio) If it's really pretty darn great, I might swing by for a late lunch.

>>113386096Yeah, it's up there in terms of quality. Great broth. Always kind of a line though because it's a hole in the wall, so depending on the time of day and how big your group is, wait to get in can be 15 to an hour wait

>>113398731Or, I should add, if it's made with takikomi gohan, or if you add furikake or somesuch - but those are VISIBLE additions, which do not produce those perfectly white onigiri you see in anime, so that's usually not the case.

Let's make Oyakodon!Start by heating up a few tablespoons of sake. You can also do part sake and part mirin, but since real mirin is difficult to find (most is just "mirin style") I prefer to use just sake.

>>113407786Next, add some hot water (around 1/2 cup) and some dashi granules. If you happen to have real dashi, so much the better (you can make some yourself easily using kombu kelp and bonito flakes). Here I added about 1/3rd of the packet. Check the instructions on the dashi box to see the proper granule to water ratio, and adjust for 1/2 cup.

>>113407830Next, add a little soy sauce (no more than one, two tablespoons max) and some sugar (a few teaspoons). Mix well and let the sugar dissolve, then taste. It should be salty and sweet and a little fishy, and you should be able to recognize each of the ingredients we've put in so far.

>>113407866Now add chicken thigh cut to bite size pieces (this will also work with breast), and around 1/3 - 1/2 onion cut into wedges, depending on its size. Simmer until the chicken is nearly cooked through. If you feel that the liquid is evaporating too quickly, you may cover the pan to compensate.

>>113407982When the egg appears to be close to done (depending on how well cooked you like it), sprinkle green onions on top. If you happen to have Japanese parsley (mitsuba), use that instead for authenticity.

>>113400152So does onigiri usually come w/ plain rice? The ones I've tried from this Japanese fast food place in my uni's cafeteria tasted pretty vinegary. Like I took one bite and couldnt eat anymore that's how bad it was. And the nori was slimy as hell too.

>>113408319Yes, they come with plain (well, lightly salted usually) rice. And the nori isn't supposed to be even the tiniest bit slimy. Like, at all. It sounds like the one you had was way past its expiration date.

>>113408444Unfortunately, you kind of answered your own question there. The best way to get good Japanese rice is with a rice cooker. I was lucky enough to get a nice Zojirushi one (a good Japanese brand) from a relative who didn't use it, but they can be very expensive. And honestly if you don't eat truckloads of rice, they may not be worth the expense.

But that doesn't mean you should despair!You can make great rice using your everyday stainless steel pot. Just was your rice thoroughly (you need to do this even with a rice cooker) about 3-4 times in a large bowl, replacing the water until it runs clear and all the excess gluten has been rinsed off. Then put the rice in a pot, add water until it's about one finger width above the rice, and turn on the heat (traditionally speaking there is also a drying phase and a soaking phase, but they take a long time and not really worth doing unless you're a rice fanatic). As soon as it starts boiling turn heat to low, cover, and steam for about 18 minutes (your mileage may vary on this; also some people recommend starting on high heat and then gradually lowering it. I find that this way works the best). Turn off the heat, wait a few more minutes, and serve.

>>113408402Well they supposedly make them everyday, and I've tried them twice so I don't think it's expiration issue. They're wrapped in like a plastic baggy and if I remember correctly the nori was probably slimy because the entire thing was moist, water condensing on the insides of the bag etc. I'm thinking that they just make them like that because the only rice they carry is sushi rice and they don't give a fuck.

>>113408658Just checked. yes you are right. I think its done with vinegar outside of JP because possibly of shelf life reasons. Haven't been to JP and the last time I had an onigiri was at least 10 years ago.

>>113408699That sounds pretty awful, anon. My condolences.But to be honest, even moistened/wet nori should never be slimy. Nori is a bit like paper in its texture, actually. If it's dry it tears, and you can even cut it with scissors (it's the best way for making nori ribbons for sushi and such). If it's wet it should be more pliable, but NOT slimy.

>>113409125Ah right, sorry. Mine is an NS-ZAQ18. It's pretty old (though it still works great) so it's probably out of production by now. Also it's a 10-cup model, which you definitely shouldn't get if you're single (I rarely cook more than 1-2 cups).

>>113399821>slurpingWhy is it that in anime elevens display genius level of getting food smeared all over their face, be it rice, cake or whatever, but when it comes to noodles, while slurping like madmen, not a single drop on their clothes or face?

>>113412897>in Japan it is pretty much poor mans food.The fuck are you on about? Real Sashimi/Sushi is like a top tier incredibly expensive delicacy mostly only eaten on special occasions for the average Japanese person.Poor mans food is CupRa, Yoshinoya, Matsuya, local Ramen places and FamiResu.

>>113415524My best dining experience was this small place on near 2nd Ave and 45th. Nobody was in the place, and it was just me and the chefs. There I had fried Monkfish, the skin of which turns into a tempura-like crispy layer. But the real diamond of the meal was the golden-eyed snub sashimi. Never had it before, and its delicate flavor is still my favorite.

Please support this website by donating Bitcoins to 16mKtbZiwW52BLkibtCr8jUg2KVUMTxVQ5If a post contains copyrighted or illegal content, please click on that post's [Report] button and fill out a post removal request
All trademarks and copyrights on this page are owned by their respective parties. Images uploaded are the responsibility of the Poster. Comments are owned by the Poster.
This is a 4chan archive - all of the content originated from that site. This means that 4Archive shows an archive of their content. If you need information for a Poster - contact them.